Quick and Easy Black Beans and Rice

This is a recipe I use in lieu of kidney beans and rice because I just happen to love the flavor of black beans. We never have leftovers of this side dish!

Original recipe makes 6 servings


2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, minced
2 cups water
1 (15.5 ounce) can black beans
1 teaspoon ground cumin
1 beef bouillon cube
1 cup rice
1/2 teaspoon Creole seasoning, or to taste
1/2 teaspoon dried cilantro

  • PREP

    15 mins

  • COOK

    25 mins


    40 mins


  1. Heat olive oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes.
  2. Stir water, black beans, cumin, and beef bouillon cube into the onion and garlic mixture; bring to a boil, add rice, cover, and simmer until the rice is tender and the moisture is absorbed, about 20 minutes.
  3. Gently stir Creole seasoning and cilantro into the beans and rice.


Calories: 233 kcal
Carbohydrates: 39.9 g
Cholesterol: < 1 mg
Fat: 5 g
Fiber: 5.8 g
Protein: 7 g
Sodium: 469 mg